In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 13 years, I'm still eating a different chocolate each day. And, after 5,000+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.

At first the rich tasting milk chocolate seemed a bit too sweet (after eating darker bars this past week). However, after two bites of this 60% cacao bar—like all good dark single origin milks—the sugar ceased to matter quite so much as we fell under its flavor spell.

The light pine taste from powdered Douglas Fir tips (the edible, new growth portion, which can be seen on the back side of the bar) combined with the pine bud syrup, and the occasional crystal of sea salt, tasted great to us.*According to Google, Mugolio Pinebud Syrup was created by a woman, Eleonora Cunaccia of Primitivizia, in the Alps in Trento, Italy.

Early Inclinations Toward Chocolate

Banquet Aftermath

Followers

About Me

Enjoying life indoors and outdoors in the San Francisco Bay Area.
What if you accepted a bet that you couldn't eat a different chocolate for a year...and got more than you bargained for. See www.chocolatebanquet.com to find out more.